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Curried Chickpeas Cauliflower and Spinach

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Description Edit

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Ingredients Edit

Directions Edit

1. In wok, bring 21/2 quarts lightly salted water to a boil over high heat. Add Cauliflower and cook 2 minutes. Drain well.

2. In wok, heat 1 Tbs. oil over medium-high heat. Add garlic, Onion and 1 tsp. salt and stir-fry 1 minute. Add curry powder and stir-fry 1 minute. Add remaining 1/2 Tbs. oil, carrots, cabbage and remaining 1 tsp. salt and stir-fry 2 minutes.

3. Gradually drizzle broth around outer perimeter of vegetables (not in center). Cover and cook 2 minutes. Stir in Chickpeas and coconut milk, and cook, uncovered, 21/2 minutes.

3. Add spinach, reserved Cauliflower and cilantro and cook, stirring, just until spinach begins to wilt, about 1 minute, and serve hot.

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